Ingredients:

• 5 – kidarangai
• 3 tsp – salt or as per taste
• 1 tsp – Methi seeds
• 50 g – Red Chilli powder
• 2 tbsp – gingili oil
• 1 tsp – Mustard Seeds
• 1 tsp – asafetida

Method:

1. Wash kidarangai, wipe with a cloth to remove excess moisture. Cut into small pieces.
2. Add salt to the pieces in a ceramic jar and toss well
3. Put it in a dry jar, closed and keep it closed. Shake well daily once for about 4, 5 days.
4. Wait till it turns very soft before making pickle.
5. After water oozes out from the kidarangai top this with the red chilli powder and stir well.
6. Dry fry the fenugreek seeds in medium flame for a few seconds until they start to crackle and then turn off the heat and powder it.
7. Add fenugreek powder and asafoetida powder to the pickle.
8. Heat 1/2 cup gingili oil and temper with 1 tsp mustard seeds and cool.
9. Now add this oil to the pickle. Mix well thoroughly.
10. Serve with rice.
11. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S